Atlantic Lobster Chowder (6 servings)
. 1⅔ cups potatoes, peeled, diced & cooked
. 2 Tbsp butter
. 1½ cups onions, peeled & minced
. 2 Tbsp dried thyme leaves
. 1½ tsp celery salt
. ¼ tsp black pepper
. ¾ cup sour cream
. 1½ cup heavy cream
. 1 cup milk (at least 2%)
. 2 cups fresh Atlantic lobster meat
. ¾ cup stock from boiled lobster
In a large pot, boil two lobsters in lightly salted water until done. Drain, reserving ¾ cup of the stock. Set aside to cool before removing meat from the lobster shell. Tear or chop into bite-sized pieces.
In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over-cook.
Stir in the thyme, celery salt and pepper, and then the cooked potatoes.
In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and stock. Add to potato mixture and stir gently. Heat through but do not boil.